Lidia Bastianich Chicken Cutlets Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN CUTLET SANDWICH



Chicken Cutlet Sandwich image

I love simple dishes like this. The texture of the breaded chicken, the herbs, on a pillowy roll with some crispy lettuce. The secret for this sandwich is to make sure the chicken is pounded really thinly. Better to stack two really thin pieces of chicken than to have one thicker one. Then, it's all about the breading and herbs and the juices from the chicken soaking into the bread.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 cup canola oil
8 slices prosciutto
16 to 24 fresh sage leaves, stemmed
Kosher salt
1/2 cup mayonnaise
1/4 cup red wine vinegar
1 to 1 1/2 pounds whole skinless, boneless chicken breast, cut into 1/4-inch-thick pieces and pounded very thin
1 heaping tablespoon dried oregano
3 eggs, lightly beaten
4 cups plain breadcrumbs
4 large crusty, seeded rolls, split
2 romaine hearts, cut into 1/2-inch rounds
1/4 cup grated Parmesan

Steps:

  • Cook the prosciutto and sage: Prepare a baking sheet fitted with a kitchen towel. In a large skillet, heat about 1/2 cup of the oil over low heat. When the oil begins to smoke lightly, add the prosciutto slices to the oil in the pan and cook until crispy, 1 to 2 minutes. Use a slotted spoon or spatula to remove them. Place them on the kitchen towel to drain. Next, add the sage leaves and cook until they pale in color and become crispy, 30 seconds to 1 minute. Remove and season them with salt. Set aside.
  • Make the sauce: In a small bowl, whisk together the mayonnaise and red wine vinegar.
  • Prepare the chicken cutlets: Prepare another baking sheet fitted with parchment paper. Sprinkle both sides of the chicken cutlets with the oregano and salt. Put the eggs in one bowl and the breadcrumbs in another. Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs. Shake any excess off each one.
  • Cook the chicken cutlets: Add the remaining oil to the pan used to fry the prosciutto and heat it until it smokes lightly. Use a pair of tongs to carefully add a couple of the chicken cutlets to the oil in a single layer. Cook over medium heat on the first side until golden brown, 3 to 5 minutes. Turn on their second side and cook 3 to 5 additional minutes. Cut a small incision in the middle of each cutlet to make sure they are completely cooked. If any are underdone, place in a warm oven to cook for a few additional minutes. Repeat the process with the remaining cutlets.
  • Assemble the sandwiches: Spoon a generous helping of the mayonnaise mixture on the bottom half of the roll. Top with a mound of lettuce. Top with the chicken cutlets, some Parmesan, sage leaves and prosciutto slices. Drizzle with additional mayonnaise if desired. Top with the other half of the roll.

CHICKEN CUTLET



Chicken Cutlet image

I love the combination of chicken and cheese in this chicken cutlet recipe. Parmesan cheese, garlic powder and onion powder flavor the golden chicken cutlet, which is coated with seasoned bread crumbs. -Marie Hoyer, Lewistown, Montana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 1 serving.

Number Of Ingredients 7

1 teaspoon all-purpose flour
Dash each garlic powder, onion powder and pepper
2 tablespoons grated Parmesan cheese
2 tablespoons buttermilk
3 tablespoons seasoned bread crumbs
1 boneless skinless chicken breast half (6 ounces)
2 teaspoons canola oil

Steps:

  • In a shallow bowl, combine flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. Place bread crumbs in a third shallow bowl., Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. In a skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or no longer pink.

Nutrition Facts : Calories 405 calories, Fat 17g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 636mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 41g protein. Diabetic Exchanges

LIDIA'S SPAGHETTI AND MEATBALLS



Lidia's Spaghetti and Meatballs image

This is Lidia Bastianich's recipe for spaghetti and meatballs. She is a chef on tv who makes very authentic italian food. This recipe is the next best thing to being in New York City in Little Italy.

Provided by Mrs. Piggy

Categories     Spaghetti

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 21

two 35-ounce cans Italian plum tomato (preferably San Marzano)
1/4 cup extra virgin olive oil
1 medium onion, chopped (about 1 cup)
1 teaspoon crushed red pepper flakes
2 bay leaves
salt
fresh ground black pepper
1/2 lb ground pork
1/2 lb ground beef
1 cup fine dry white bread crumbs
1/3 cup freshly grated parmigiano-reggiano cheese
1/4 cup chopped fresh Italian parsley
2 garlic cloves, peeled and chopped fine
1 large egg
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
all-purpose flour
1/4 cup olive oil
1/4 cup vegetable oil
1 lb spaghetti
2/3 cup parmigiano-reggiano cheese (grated, and I want to add that it's important to use FRESHLY grated)

Steps:

  • Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
  • Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
  • Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
  • Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
  • Meanwhile, crumble the pork and beef into a mixing bowl.
  • Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
  • Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
  • Shape the meat mixture into 1-1/2 inch balls.
  • Dredge the meatballs in the flour until lightly but evenly coated.
  • Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
  • Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
  • Remove the meatballs, and repeat if necessary with the remaining meatballs.
  • Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
  • Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
  • Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
  • Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary.
  • Serve the pasta in warm bowls or piled high on a large warm platter.
  • Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

CRISPY CHICKEN CUTLETS



Crispy Chicken Cutlets image

Breaded chicken is fried up in a skillet with panko and parmesan for a sure hit every time!

Provided by Holly Nilsson

Categories     Chicken     Main Course

Time 34m

Number Of Ingredients 7

2 large chicken breasts
1 ¼ cups panko bread crumbs
¼ cup parmesan cheese (grated)
1 teaspoon garlic powder
1 egg
salt & pepper to taste
⅓ cup vegetable oil

Steps:

  • Freeze chicken breasts about 20 minutes or so.
  • Cut chicken breasts in half horizontally and pound to ¼" thickness.
  • Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
  • Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.
  • Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.

Nutrition Facts : Calories 402 kcal, Carbohydrate 14 g, Protein 30 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 117 mg, Sodium 385 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

More about "lidia bastianich chicken cutlets recipes"

CHICKEN PIZZAIOLA | LIDIA BASTIANICH | RECIPE - RACHAEL ...
chicken-pizzaiola-lidia-bastianich-recipe-rachael image
Breaded chicken gets baked to crunchy perfection then sandwiched between melted mozzarella & a light, fresh tomato sauce in Lidia Bastianich's Pizzaiola recipe. "The …
From rachaelrayshow.com


MY ITALIAN GRANDMOTHER: LIDIA'S CHICKEN FRANCESE - AN ...
my-italian-grandmother-lidias-chicken-francese-an image
2009-09-25 2 tbsp chopped fresh Italian parsley. Directions: 1. Whisk the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper together in a wide bowl until blended. Dredge …
From myitaliangrandmother.blogspot.com
Estimated Reading Time 3 mins


LIDIA BASTIANICH'S SKILLET CHICKEN WITH MUSHROOMS AND ...
lidia-bastianichs-skillet-chicken-with-mushrooms-and image
2018-10-27 Chef and author, Lidia Bastianich is making a delicious chicken dish using one skillet. Get more Home & Family Recipes here: http://www.hallmarkchannel.com/h...
From youtube.com
Author Hallmark Channel
Views 6.6K


CHICKEN DRUMSTICKS WITH PEPPERS AND PAPRIKA - LIDIA
chicken-drumsticks-with-peppers-and-paprika-lidia image
Directions. Preheat the oven to 400 degrees. In a large bowl, toss the drumsticks with the olive oil and 1 teaspoon salt. Heat a large skillet over medium-high heat, and brown the drumsticks on all sides, in batches if necessary, about 10 minutes per batch. Transfer …
From lidiasitaly.com


CHICKEN PARMIGIANA LIGHT - LIDIA - LIDIA BASTIANICH
chicken-parmigiana-light-lidia-lidia-bastianich image
Bake the chicken until the cheese is lightly browned, about 10 minutes. While the chicken is baking, reheat the tomato sauce to simmering, stir in the basil, and taste, seasoning with salt and pepper if necessary. Spoon the sauce onto a heated platter or …
From lidiasitaly.com


LIDIA BASTIANICH'S CHICKEN SCALOPPINI RECIPE - TODAY.COM
2021-04-08 Preparation. 1. Squeeze the juice from 1½ of the lemons and reserve. Lay the remaining lemon half flat side down and cut into very thin slices with a paring knife. Remove pits and set the …
From today.com
4.4/5 (29)
Category Entrées
  • 1. Squeeze the juice from 1½ of the lemons and reserve. Lay the remaining lemon half flat side down and cut into very thin slices with a paring knife. Remove pits and set the lemon slices aside.
  • 2. Season the scaloppini with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess flour. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a wide, heavy skillet over medium heat until butter is foaming. Add as many of the scaloppini as will fit without touching and cook until golden-brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with remaining scaloppini.
  • 3. Remove all scaloppini from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden-brown, about 3 minutes. Scoop out lemon slices and set aside. Scatter the olives and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil and cook until reduced in volume by half. Pour in the chicken stock, bring to a boil and cook until slightly syrupy, about 4 minutes.
  • 4. Return the scaloppini to the skillet, turning the cutlets in the sauce until they are cooked through and coated with sauce. Swirl in the parsley and divide the scaloppini among warm plates. Spoon sauce over them and decorate with reserved lemon slices. Serve over braised spinach.


CHICKEN SALTIMBOCCA RECIPE - LIDIA BASTIANICH | FOOD & WINE
2013-12-07 Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes.
From foodandwine.com
5/5 (352)
Category Meat & Poultry Recipes
  • Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
  • Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
  • Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
  • Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.


18 BEST CHICKEN CUTLET RECIPES - THE SPRUCE EATS
2021-01-13 No need to turn on the oven for this quick and easy chicken cutlet recipe that gets a smoky flavor from bacon and a creamy texture from sour cream. Serve it with your favorite starch and veggie side for a well-rounded meal. 06 of 18. Air Fryer Chicken Tenders. The Spruce / Leah Maroney. Cutlets make great chicken tenders because they tend to come more uniform in thickness, so they …
From thespruceeats.com
Estimated Reading Time 5 mins


HOW TO MAKE LIDIA BASTIANICH'S CHEESE-CRUSTED CHICKEN TENDERS
2015-12-17 Lidia Bastianich's cheese-crusted chicken tenders are your new weeknight go-to. By Karen Palmer. 12/17/15. SHARES 1,397; Print Save. It's Baking Month: Switch your oven on and get warm, cozy and ...
From tastingtable.com
Estimated Reading Time 4 mins


EATING IN WITH LIDIA RECIPES - PBS FOOD
Eating In with Lidia Recipes. Green Beans with Mint Pesto (Fagiolini con Pesto Alla Menta) This pesto is great on pasta, grilled chicken, white fish fillets, and more! See The Recipe. Pasta Salad ...
From pbs.org
Estimated Reading Time 2 mins


ITALIAN-AMERICAN LASAGNA - LIDIA - LIDIA BASTIANICH
Bring 6 quarts of salted water and the olive oil to a boil in an 8-quart pot over high heat. Stir about one third of the lasagna noodles into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until al dente, 8 to 10 minutes. While the pasta is cooking, set a large bowl of ice water ...
From lidiasitaly.com


LIDIA BASTIANICH CHICKEN PICCATA RECIPES
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and ...
From tfrecipes.com


JOURNEY OF AN ITALIAN COOK: LIDIA'S CHICKEN BREAST WITH ...
2015-12-16 So I brought Lidia Bastianich's chicken with oranges and olives to the table. And was promptly told I could make it again. So should you. Ingredients - serves 6 (I halved it and it served two just fine) 2 tablespoons extra-virgin olive oil. 1-1/2 pounds thinly sliced chicken cutlets. 1 teaspoon kosher salt . Flour - for dredging. 2 tablespoons unsalted butter. 1 large red onion, sliced. 1 cup ...
From journeyofanitaliancook.blogspot.com


LIDIA'S LIGHT PARMESAN CHICKEN RECIPE - ALL INFORMATION ...
Chicken Parmigiana Light - Lidia great lidiasitaly.com. Bake the chicken until the cheese is lightly browned, about 10 minutes. While the chicken is baking, reheat the tomato sauce to simmering, stir in the basil, and taste, seasoning with salt and pepper if necessary. Spoon the sauce onto a heated platter or onto individual plates, and place ...
From therecipes.info


10 BEST LIDIA BASTIANICH RECIPES | YUMMLY

From yummly.com


CHICKEN CACCIATORE - LIDIA - LIDIA BASTIANICH
Tuck the chicken into the sauce, adjust the heat to a gentle boil and cover the pan. Cook, stirring a few times, 20 minutes. Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the mushrooms and peppers and toss until the peppers are wilted but still quite crunchy, about 8 minutes.
From lidiasitaly.com


LIDIA'S CHICKEN FRANCESE - AN ITALIAN AMERICAN CLASSIC ...
2015-08-31 1/2 tsp freshly ground black pepper, plus more for seasoning the sauce. 4 servings Veal, Chicken, Turkey or Pork Scaloppine (2 breasts halved and pounded or 1 package cutlets) all-purpose flour. 1/3 cup olive oil. 1/3 cup vegetable oil. 6 tbsp unsalted butter. 1 lemon, cut into very thin slices, pits removed. 1/2 cup dry white wine.
From mastercook.com


LIDIA'S KITCHEN RECIPES!!
Lidia Bastianich's Mother's Chicken & Potatoes. Yummy. Delicious. Food. Favorite Recipes. Fruits And Veggies. Yum. Italian Dishes. Snacks. Cooking Recipes. Forgot about these, one of my favs. Going yo need to make soon! Lidia's Italy: Recipes: Stuffed Artichokes . Cooking Recipes. Poultry Recipes. Cooking Meat. Food Network Recipes. Chicken Main Dishes. Amazing Food. Italian Dishes. …
From pinterest.ca


MARINARA SAUCE - LIDIA - LIDIA BASTIANICH
Directions. In a medium-size, non-reactive saucepan, heat the olive oil over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Carefully add the tomatoes and their liquid. Bring to a boil and season lightly with salt and crushed red pepper. Reduce the heat to simmering and simmer, breaking up the tomatoes with a whisk ...
From lidiasitaly.com


CRISPIEST CHICKEN CUTLETS – SMITTEN KITCHEN
2021-03-18 Perfect recipe. I used the thin cut chicken cutlets I had instead of pounding them out, added garlic powder, onion powder, and thyme to the salt and pepper seasoning. Eliminating the flour somehow made it the best and easiest frying I’ve done! June 10, 2021 at 7:06 pm Reply; Sarah One trick that has made frying chicken more pleasant (though less environmentally friendly) is to use gallon ...
From smittenkitchen.com


LIDIA'S KITCHEN | CREATE TV
Lidia's Kitchen is a paean to the importance of mealtime. Over the course of 26 episodes, Daytime Emmy-winner Lidia Bastianich conjures simple, seasonal and economical dishes with grace, confidence and love. She teaches viewers to draw on their roots, allow for spontaneity, and cultivate a sense of home in the kitchen. Lidia makes rustic staples, including oatmeal biscuits, apple cider-braised ...
From createtv.com


CHICKEN PARMIGIANA - LIDIA - LIDIA BASTIANICH
Chicken Parmigiana is an Italian-American all-time favorite, and my grandchildren are no exception. But this is a more contemporary version of the classic: instead of coating a thin, breaded and fried chicken cutlet with tomato sauce, I like to top the chicken with slices of fresh tomatoes and slices of fresh mozzarella or Fontina cheese. I use a light tomato sauce made with fresh tomatoes and ...
From lidiasitaly.com


Related Search